The Perfect Chocolate Cookies for Every Occasion
Irresistibly Soft & Chewy Chocolate Cookies
There’s nothing quite like the comfort of a warm, chocolatey cookie straight from the oven. These cookies strike the perfect balance: rich cocoa flavor, a tender center, and lightly crisp edges. Ideal with a cup of coffee, for gifting, or simply to satisfy a chocolate craving.
Ingredients
- ¾ cup (170 g) unsalted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240 g) all-purpose flour
- ⅔ cup (60 g) unsweetened Callebaut cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: coarse sugar or flaky sea salt for sprinkling
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Instructions
- Preheat and prepare: Heat the oven to 175 °C (350 °F). Line a baking sheet with parchment paper.
- Cream butter and sugar: Beat the butter and sugar until pale and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Mix in the eggs one at a time, then stir in the vanilla until smooth.
- Combine dry ingredients: In a separate bowl, sift together the flour, cocoa, baking soda, and salt.
- Make the dough: Gently fold the dry ingredients into the butter mixture until just combined—avoid overmixing.
- Shape the cookies: Scoop spoonfuls of dough onto the tray, leaving space to spread. Flatten slightly if you prefer a thinner cookie.
- Bake and cool: Bake 8–10 minutes, until edges are set but centres look slightly soft. Cool on the tray for 5 minutes, then move to a rack.
Tips for Perfect Cookies
- Don’t overbake—the cookies continue to set as they cool.
- Use high-quality cocoa powder for a deeper, richer chocolate flavor.
- For extra indulgence, press a few chocolate chunks into the tops before baking.
Fun Variations
- Double Chocolate Delight: Fold in a handful of dark or milk chocolate chips.
- Festive Twist: Add peppermint chips or crushed candy canes for a holiday version.
- Quick Fix: Short on time? A brownie-mix base gives a speedy shortcut batch.